Teams: Argentina, Australia, Chile, Germany, Japan, Italy, Morocco, Mexico, Poland, Singapore, Spain, Switzerland, Uruguay, USA.
The 14 teams challenged themselves in 7 trials. For the Gelato Makers: a Decorated Cup, a Gelato Cake, 4 Gelato mignons and the Mystery Box, the most intriguing challenge, creating a new Gelato based on the secret ingredients drawn by lot by each Team Manager. The Chefs had to deal with the creation of three finger foods to match with the Gourmet Gelato prepared by the Team.
The artistic trials were the main news of this edition, starting from the ice sculpture and the ice baseboard with decorations made from flowers, fruit and other edible ingredients. In the meantime, the Pastry Chefs challenged themselves building a nougatine sculpture.
Placements and Creations
The winning team of 2016 chose the theme “Sea contrast”:
Diego Crosara Team Manager from Altavilla Vicentina (VI), Amelio Mazzella Ice Sculptor from Bacoli (NA), Alberto Carretta Chef fromThiene (VI), Antonio Capuano Pastry Chef from Riccia (CB), Luigi Tirabassi Gelato Maker from Subiaco (RM).
The members of the runner-up team are:
Antonio Sirvent López, Judit Comes Prats, Mare Piqué Casas, Adolfo Javier Romero Rodrfguez, Mario Masiá Berenger
These are the members of the second runner-up team:
Ken Train, Martino Piccolo, Nathan Griffiths, Scott Astley, Paul Hickey
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